BUTTERNUT SQUASH SOUP | roasted butternut squash soup recipe
Butternut squash soup is creamy, comforting, and delicious! Roasting the butternut squash is the key to creating a deep, rich flavor (without using any butter or cream). This soup is naturally gluten-free, vegetarian, and can easily be made vegan as well.
What I love about this butternut squash soup recipe is how the combination of butternut squash and apples create a naturally sweet flavor without using any added sugar (I got that idea from Ina Garten!). This is a simple, healthy recipe you will find yourself coming back to all winter long.
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TIMESTAMPS:
0:00 Intro
0:28 Prep Ingredients
3:30 Season Ingredients
4:07 Roast Veggies
4:21 Blending the Veggies
4:38 Kettle & Fire Bone Broth
5:51 Serve and Enjoy
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Kettle & Fire Bone Broth (code: SOGOOD20 saves 20%)
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Rimmed Baking Sheet:
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BUTTERNUT SQUASH SOUP RECIPE
3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
2 onions, chopped
2 apples peeled, seeded, and chopped
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups low sodium organic chicken broth or veggie broth for vegan
1/2 tsp. curry powder (optional)
Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets.
Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
Roast for 30 minutes, flipping halfway through.
Once the ingredients cool to room temperature put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
Pour into a large pot and repeat with the second tray. Warm the soup over medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).
NOTES
To store: store this soup in airtight containers in the refrigerator for up to about 5 days.
To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date.
To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
Nutrition
Serving: 1cup | Calories: 284kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5996mg | Potassium: 1235mg | Fiber: 8g | Sugar: 16g | Vitamin A: 24148IU | Vitamin C: 53mg | Calcium: 154mg | Iron: 5mg
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Butternut Squash Bisque Perfect Thanksgiving Soup | Chef Jean-Pierre
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How to Make The Best Butternut Squash Soup | The Stay At Home Chef
Butternut Squash Soup is a creamy bowl of comfort food goodness! It's easy to make, full of healthy vegetables, and ready in under 30 minutes.
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✅Ingredients
• 3 tablespoons salted butter
• 1 yellow onion, peeled and diced
• 1 butternut squash, peeled, seeded and cubed
• 4 medium carrots, peeled and diced
• 3 stalks celery ribs
• 1 apple, peeled, cored, and cubed
• 4 cups vegetable broth
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream
✅Instructions
00:35 - How to cut butternut squash for butternut squash soup
1️⃣ 00:12 - Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
2️⃣ 00:59 - Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
3️⃣ 01:45 - Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
4️⃣ 01:57 - Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
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Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Learn how to make Roasted Butternut Squash Soup! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!